What is the primary characteristic of buffet service in catering?

The primary characteristic of buffet service in catering is that food is arranged on tables, allowing guests to serve themselves. This style of service provides a variety of food options that can accommodate different tastes and dietary requirements, encouraging a more casual and flexible dining atmosphere. Guests can choose which items to take and how much to serve themselves, fostering a sense of independence and a more relaxed dining experience. Buffet service is particularly popular at events such as weddings, corporate functions, and parties, where a variety of guests may prefer different types of food.

The other options describe different service styles that do not fit the buffet format. Pre-plated meals involve food being served to guests in portions before they sit down, which removes the self-service aspect central to a buffet. A formal dining experience with waitstaff typically emphasizes a more structured, served meal where attendees are waited on, contrasting with the self-service nature of buffets. Lastly, food delivery for off-site events pertains to the logistics of providing food to different locations, rather than the service style itself, which again is distinct from the buffet format.